Say hello to my newest favorite fall/winter vegetable, the butternut squash. No offense to the sweet potato, which still carries me through the fall and winter with its sunny and warm disposition. But now I can add another just as sunny and warm vegetable to my weekly grocery list. It has all the things you could want – it’s healthy, tasty enough the kids will eat it, and easy to prepare. Trust me, I’m not a fan of high maintenance vegetables. Roasting it in the oven (my newest favorite way to cook vegetables) really takes it over the top. If you haven’t already discovered the beauty of the butternut squash, don’t put it off any longer!
Here are some great tips for preparing this jewel:
- When you’re peeling, go over it twice quickly with the peeler to make sure you remove the whole thickness of the skin.
- Cut the squash in half crosswise first (into a top and bottom half), then cut each half lengthwise. Then scoop out the pulp and continue chopping.
- Don’t cut the pieces too small, since it will cook down. I usually make mine into 1 inch cubes.
- ROAST in the oven on a baking sheet coated with cooking spray or lined with a silicone mat.
This is the recipe I use most often, and it is so simple and good. There are also some additions listed that you can use if you want, or be creative and make up your own.
Oven Roasted Butternut Squash
- 1 butternut squash, about 2 lbs.
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400 degrees. Spray baking sheet with cooking spray or line with a silicone mat.
- Peel, seed and chop squash into 1 inch cubes.
- Place squash on baking sheet and toss with oil, salt and pepper.*
- Roast for 25-30 minutes, tossing once, until very tender.
*At this time you can add your choice of herbs (thyme, rosemary, oregano), maple syrup or brown sugar, Parmesan cheese, etc.